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Ingredients
- 1 to 2 flank steaks
- 3 to 4 carrots
- 1 can baby peas
- mustard
- catsup
Method
- Peel carrots.
- Score steaks and spread with mustard.
- Cut steaks into 4-inch strips.
- Cut carrots the same length.
- Roll meat around carrots and close with toothpicks.
- Brown meat and carrots in oil.
- Drain peas (saving the liquid).
- Add catsup to liquid from peas to make 1 cup.
- Pour mixture over meat, cover and simmer until carrots are tender (45 minutes).
- Serve with peas and mashed potatoes.
